Smoky Three-Bean Chili with Cornbread
A hearty, smoky vegetarian chili packed with beans and corn, served with a side of fluffy cornbread for the ultimate comfort meal. This american-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed black beans, (14.5 oz) diced tomatoes, (14.5 oz) fire-roasted diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed kidney beans
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1.5 tsp smoked paprika
- 1 tsp cumin
- 1 medium, diced chopped onion
- 1 medium, diced diced bell pepper
- 2 cups chicken broth
- 1 box (15 oz) cornbread mix
Instructions
- Step 1: Heat a large pot over medium heat. Sauté 1 diced onion and 1 diced bell pepper for 5 minutes until softened. Add 1.5 tsp smoked paprika and 1 tsp cumin, stirring for 1 minute until fragrant.
- Step 2: Stir in 1 can kidney beans, 1 can black beans, 1 can cannellini beans, 1 can diced tomatoes, 1 can fire-roasted diced tomatoes, and 2 cups chicken broth. Bring to a simmer, then reduce heat to low and cover. Cook for 25 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
- Step 3: While chili simmers, prepare cornbread according to box instructions. Serve chili hot with cornbread on the side, allowing the cornbread to soak up the rich sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Three-Bean Chili with Cornbread take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Three-Bean Chili with Cornbread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Smoky Three-Bean Chili with Cornbread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Three-Bean Chili with Cornbread for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Three-Bean Chili with Cornbread vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
